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Crispy Air Fryer Chickpeas

These crispy air fryer chickpeas use a short spice blend and one tablespoon of olive oil for a crunchy, savory snack or salad topping.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans no-salt-added chickpeas (15 ounces each), drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fine salt
  • 1 pinch cayenne pepper optional

Equipment

  • Air fryer

Method
 

  1. Preheat the air fryer to 390°F (199°C) for 3 minutes if your model recommends preheating.
  2. Spread the rinsed chickpeas on a clean towel and pat them very dry. Remove any loose skins that come away easily.
  3. Transfer the chickpeas to a bowl. Add the olive oil, smoked paprika, garlic powder, cumin, salt, and optional cayenne. Toss until evenly coated.
  4. Arrange the chickpeas in the air fryer basket in an even layer. Cook for 12 to 16 minutes, shaking the basket every 4 to 5 minutes.
  5. Begin checking at 12 minutes. The chickpeas are ready when they look dry and golden and feel crisp on the outside. Air fryers vary, so add time in 1- to 2-minute increments if needed.
  6. Transfer the chickpeas to a tray or plate and let them cool for 5 to 10 minutes. They will crisp a little more as they cool. Taste and adjust the seasoning before serving.

Notes

For the best texture, dry the chickpeas thoroughly and avoid crowding the basket. If your air fryer is small, cook in two batches. Refrigerate leftovers in a covered container within two hours. They will soften in the refrigerator; re-crisp them in the air fryer at 350°F (177°C) for 2 to 4 minutes and check frequently. Use refrigerated leftovers within 3 to 4 days.